FEBRUARY FEATURED F&B PERSONALITY
Amir Solay is clearly not a stranger to wine. He’s worked as a Wine Buyer, General Manager, Director of Restaurant & Wine Programme, as well as an F&B Consultant and Sommelier for major hotels and restaurants, including the Hu’u Bar in Bali, Vinothique Wine Cellar, and Millies Enterprise.
Did we mention he’s also one of the first Certified Sommeliers in Asia by the Court of Master Sommeliers, as well as a holder of wine professional certificates from WSET (UK) and SOPEXA (France)?
Amir doubles as a villa guest columnist for Island Property & Living, wine columnist for Frequent Traveler magazine, and The Yak & The Bud, and has conducted numerous wine and F&B appreciation classes, staff training and events for private clients and hotels and restaurants in Singapore, Malaysia and Indonesia.
His travels have led him to a couple of winery attachments and educational tours to wonderful wineries in Sicily, Bordeaux, Burgundy, Napa Valley, Ronda - just to name a few regions where he was found elegantly wasted.
AMIR'S RECOMMENDED PAIRINGS
When asked about what wines he's been into lately, Amir Solay mentions about some of his favourite Champagne from France, particularly the Champagne Boizel Brut Reserve N.V.
The cuvee is a precise blend of three Champagne grape varieties: Chardonnay for its floral bouquet and pure elegance; Pinot Noir for finesse and structure; and Pinot Meunier for fine fruitiness and softness.
The result is a very expressive bubbly with fine effervescence (tiny bubles in swirling columns), featuring a fresh nose of white flowers followed by fruity notes of white peach, apricot, citrus, and brioche. The texture is seductive, fresh and round, and well balanced, he says. Amir also likes pairing it with seafood, grilled shellfish, and chicken teriyaki.